Ingredients:
* 4 fresh ears corn, shucked
* 1 pound smoked sausage, cut into 4 pieces
* 12 small new potatoes, cut in half
* 8 small onions, peeled, and cut in half
* 4 (1 3/4-pound) lobsters
* 24 little neck clams, scrubbed
* 1 cup unsalted butter, melted
* 2 lemons, cut into wedges

Directions:
Arrange corn, sausage, potatoes, and onions in a steamer basket over boiling water in large Dutch oven.

Top with lobsters and clams. Cover and steam 20 minutes.

Serve with butter and lemon.

Yield: 4 servings

Check out the BBC website for some great recipes.

Ingredients:
½ cup table sugar
2 tablespoons cayenne pepper
2 tablespoons salt
1 tablespoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon

Directions:
Combine and mix together in a non-reactive bowl.
Keep mix for up to 2 weeks

Ingredients:
* 4 bone-in pork loin chops, 3/4- to 1-inch thick
* Salt
* Ground black pepper
* 2 tablespoons packed brown sugar
* 2 tablespoons honey
* Nonstick cooking spray

Directions:
1. Heat oven to 350 degrees F. Sprinkle chops with salt and pepper. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once.

Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly.

2. Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F, 15 to 20 minutes. To serve, spoon pan drippings over chops.

Ingredients:
• 1 pound shrimp
• 2 oz olive oil
• 1 oz garlic, finely chopped
• 1 oz shallots, finely chopped
• 3 cups peppers (red, green, and yellow)
• 1/2 cup shrimp stock
• 1 1/4 cups heavy cream
• 1/2 cup parmesan, or romano, grated
• creole seasoning, to taste
• 2 10 oz Fresh Linguini (or 3/4 lbs dry)
• 1/2 cup parsley, chopped

Directions:
1. Boil pasta rapidly boiling salted water.

2. Heat oil in sauté pan, add garlic and shallots. Add peppers and sauté for 1 minute. Add shrimp and sauté.

3. Season with creole seasoning and add shrimp stock. Add heavy cream. Add cooked pasta, then add grated cheese and cook for a brief time to thicken the sauce.

4. Plate with tongs and bring shrimp to top. Garnish with chopped parsley (or minced scallions).

Per serving (excluding unknown items): 254.5 Calories; 27.8 Fat (96.3 calories from fat); 1.0 Protein; 1.4 Carbohydrate; 68 Cholesterol; 19 Sodium.

Directions:
1. Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.

2. In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of
ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

3. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

Ingredients:
• 1 1⁄2 pounds ground beef (80 percent lean)
• 1 teaspoon of kosher salt
• 1⁄2 teaspoon pepper

Directions:
1. Spread the meat over a large surface like a plate or a glass pan sprinkle with salt and pepper. Gently toss the meat with your hands to incorporate the seasonings.

2. Divide the meat in to 4 and pat into 1-inch-thick patties, making a 1⁄4 inch indentation in the center of each. Rub each burger with a dab of vegetable oil. Grill the burgers covered, indentation side up until seared well on the first side. This should take no more than 3 minutes.

3. Whatever you do, don’t press on the burgers while they are on the grill! This will release all of the juices and the result will undoubtedly be a dry and crumbly.

4. Flip the burgers and continue to grill the other side until they reach your desired doneness.

5. Transfer the burgers to a plate and let them rest under a foil tent for 5 minutes. This step is necessary to lock in those juices.

Ingredients:
* 1 1/2 cups green split peas
* 1 large onion, peeled and chopped
* 2 celery stalks, chopped
* 1 large leek, chopped
* 1 large clove of garlic, halved
* 1 herb bouquet*
* 1 or 2 well-rinsed ham hocks
* Salt and Pepper
* Optional garnish - small toasted croutons
* Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in washed cheesecloth.

Directions:
1. Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 ½ hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.

2. Remove bones, and herb bouquet from soup, discard. Either purée through a vegetable mill, or purée in a food processor and then pass through a sieve. Correct seasoning.

3. Reheat, taste again for seasoning. Ladle into warm bowls and garnish with croutons and or sautéed ham. Makes 2 quarts.

Serves 6.

Ingredients:
* 1 lb pkg. carrots
* 2 lbs beef stew meat
* 2 tsp. salt
* 12 potatoes, peeled and cut in 1” pieces
* 2 cans green beans, drained
* 2 cans peas, drained
* 2 cans corn
* 1/2 cup onions, minced
* 2 pkgs. onion soup mix
* water, as desired

Directions:
Place all ingredients, in order listed into slow cooker and cover with room temperature water.

Turn to high setting for 1 hour, then medium 4-5 hours or until carrots are tender.

Ingredients:
• 6-1/2 lbs. standing prime rib roast, fat trimmed in one strip and reserved
• 12 bay leaves
• 2 cups red wine
• kitchen string

Directions:
Preheat oven to 450°F. Purée garlic in a blender or food processor fitted with a steel blade.

Add salt to garlic and process to a paste.

Pat garlic paste in an even layer over top and sides of roast.

Place bay leaves evenly over garlic. Place trimmed strip of fat over garlic and bay leaves.

Tie in place with kitchen string. Sprinkle roast all over with salt and pepper to taste.

Place in a roasting pan and pour red wine in bottom of pan. Roast 20 minutes. Reduce heat to 350°F.

Roast about 18 minutes per 1 lb. for rare or 22 minutes per 1 lb. for medium done. Let stand 5 minutes before carving.

Serves 8.

Ingredients:

• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla
• 2 eggs
• 12 oz chocolate chips
• 1 cup chopped nuts (optional)

Directions:
• Mix flour, baking soda, and salt together.
• Set aside some cream butter, sugar, brown sugar, and vanilla.
• Add eggs. Add in flour mixture and mix together well.
• Stir in chocolate chips and nuts.
• Spoon rounded teaspoonfuls approx. 2 inches apart onto ungreased cookie sheets.
• Bake at 375° for 8-10 minutes.

November 7th
1-4pm Westport Rivers
3-6pm Wines from around the world – Gallo Wines

November 13th
4-7pm Westport Rivers

November 14th
12-3 New Amsterdam gin & Gallo VSOP brandy
1-4pm Westport Rivers
3-6pm Wines from around the world – Gallo Wines

November 20th
3-6pm Penfolds Koonunga Hill Shiraz/Cabernet & Lindemans Chardonnay 3.30-6.30 Ruby Wines Tasting McManis Viognier, Graham Beck Cabernet, #8 Zinfandel, Wishing Tree Shiraz & Tohu Sauvignon Blanc
4-7pm Westport Rivers

November 21st
12-3pm Wines from around the world – Gallo Wines
1-4pm Westport Rivers
2-6pm Flying Winemaker Wines
3-6pm New Amsterdam gin & Gallo VSOP brandy

November 22nd
3-6pm Wines from around the world – Gallo Wines

November 23rd
2-5pm Danzante Pinot Grigio, Oberon Cabernet & Merlot, Hangtime Pinot Noir & Chardonnay

November 24th
4-6pm Sakonnet Vineyards
4-7pm Wines from around the world – Gallo Wines

November 25th
1-4pm Westport Rivers
4-7pm Westport Rivers

November 28th
3-6pm Wines from around the world – Gallo Wines

December 2nd
6-8pm Thai Cooking Class with Newie Casciano Tickets
$30 from the service desk

December 5th
3-6pm Wines from around the world – Gallo Wines

December 6th
12.30-2.30 Danzante Pinot Grigio, Oberon Cabernet & Merlot, Hangtime Pinot Noir & Chardonnay

December 12th
12-3pm Wines from around the world – Gallo Wines
12-6pm Flying Winemaker Wines
3-6pm New Amsterdam gin & Gallo VSOP brandy

December 13th
12.30-2.30 Danzante Pinot Grigio, Oberon Cabernet & Merlot, Hangtime Pinot Noir & Chardonnay

December 18th
3-6pm Penfolds Koonunga Hill Shiraz/Cabernet & Lindemans Chardonnay
3-6pm Foris Flyover White & Pinot Noir, Monte Volpe Red, Old Patch Red, Foris Pinot Gris & Gewurztraminer, Westport Rivers Chardonnay & RJR Brut

December 19th
12-3pm Wines from around the world – Gallo Wines
12-6pm Flying Winemaker Wines
3-6pm New Amsterdam gin & Gallo VSOP brandy

December 20th
12-3pm Wines from around the world – Gallo Wines
Gallo Wines from around the world will include some of the following each tasting;

Mirassou – California Chardonnay, Cabernet, Merlot, Pinot Noir, Pinot Grigio
& Sauvignon Blanc
Maso Canali - Pinot Grigio
Ecco Domani – Pinot Grigio, Chianti, Merlot, Chard/PG, Cab/Merlot and
NEW Pinot Noir
Louis Martini Sonoma Cabernet
DaVinci – Chianti & Pinot Grigio
Dancing Bull – Zinfandel & Sauvignon Blanc
Gascon – Malbec
McWilliams – Chardonnay, Cabernet, Shiraz & Merlot
Red Rock – California Merlot
Starborough – New Zealand Sauvignon Blanc
Whitehaven – New Zealand Sauvignon Blanc
Alamos – Chardonnay, Malbec, Cabernet & Torrontes

Class Fee- $30.00 per person
Sign up at our Service Desk today or call 508-636-3348!

Authentic Thai Menu:
• Thai Meatballs
• Chicken Satay with Peanut Sauce
• Shrimp Veggie Fried Spring Rolls
• Fried Cabbage Cups with Ground Pork Dip

“Check out some recipes from a previous Authentic Thai Cooking Class”

Ingredients:
½ c. sugar
1/3 c. sugar
2 eggs
3 egg yolks
1 c. heavy cream
1 c. milk
1 T. port wine (or brandy)

Directions:
1. Place the half cup of sugar in a heavy bottomed small saucepan and heat over low heat for 10 minutes or until the sugar is melted and straw colored. Quickly divide the caramelized sugar between 6 oven proof custard cups and evenly coat the bottoms. Chill to harden the sugar.
2. Beat together the rest of the sugar, eggs, egg yolks, cream, milk, and port wine until smooth and the sugar is dissolved. Pour the mixture into the custard cups and place them in a roasting pan. Pour enough boiling water in the pan to come halfway up the sides of the custard cups
3. Bake for 40 minutes in a 325 degree oven or until set. Refrigerate until thoroughly chilled.
4. To unmold, run a knife around the inside edge of each cup and dip the bottoms briefly into very hot water. Invert onto a serving plate.
5. Garnish with flowers or berries.

Ingredients:
3 apples
3 pears
1 large jar apricot all fruit
1 tablespoon cinnamon
3 tablespoons butter
1 pinch of salt
2-4 tablespoons water

Method of Preparation:

Slice fruit in half and remove seeds;

Place them open side down in a casserole dish;

Bake at 350 for 35-40 minutes until soft;

In a saucepan melt butter, apricot all fruit, salt, cinnamon and water together until bubbly;

Pour glaze over cooked fruit and serve.

Ginger snap cookies and vanilla ice cream are oh, so good with this dish!

Jeff Laureano of Legal Seafoods
Wednesday- November 11th
6:00pm-8:00pm
$30.00 Per Person

Sign up at our Service Desk or call 508-636-3348.
Details of menu soon to follow...

The Westport Cooks Room is used for a variety of cooking classes and workshops for the local communities. Are you interested in more cooking classes at Lees? If so, please email us at manager@leesmarket.com.